Welcome! I am a self-trained chef with over two decades of diabetic friendly cooking to my name. This blog has over 325 proven recipes and zero advertising. For me it's about helping fellow diabetics & their families eat well... Period. Blessed be... and happy cooking!

Saturday, July 25, 2026

Weekend Ramble: Smoking and Diabetes

This topic is something very personal and literally a revelation to me, as I never knew there was a connection until August 28, 2024 when an article on WebMD caught my eye.

You see, I was a smoker for 26 years and quit on September 12, 1997. My primary reason for quitting was to make sure my boys grew up with their Dad alive. My own father died of his third heart attack at age 52. 

Smoking cessation became an integral part of my life for many years as a member of an online support group which eventually lead me to become a quit coach for almost a decade. In 2000 I wrote a book titled:

Don't Quit Smoking Alone!

Help & Encouragement from the Trenches of an Online Support Group

The book is available as a free read... click here :-)  Thousands have benefitted from perusing the topics covered in the book that focuses on the long-term maintenance of a successful quit. Have a look if you are a smoker or even former smoker.

Okay... let's get to this week's Ramble! If you are like me and were not aware of the connection between smoking and type 2  diabetes until now, my hope is that this article and my free book will help you move forward with your quit. 

Smoking and Diabetes

Medically Reviewed by Michael Dansinger, MD on June 15, 2024

Written by Keri Wiginton for WebMD.com

If you smoke, you’re more likely to get type 2 diabetes (T2D). In fact, your chances go up by 30%-40% when compared to someone who doesn’t smoke. If you already have diabetes, smoking can make it harder to control your blood sugar. It can also worsen other health problems.

One of the best things you can do for your health is to give up smoking. But it can be hard to stop on your own. That’s why it’s important to get support from friends, family, or online communities. You should also bring it up with your doctor. They have treatments that can help you quit.

How Can Smoking Lead to Diabetes?

Studies show nicotine, the active chemical in cigarettes, can raise your blood sugar. It can also hurt your body in many diabetes-related ways. You may get:

Insulin resistance: Nicotine makes it harder for your cells to respond to insulin. That’s the hormone that helps your body use the sugar in your blood. You’ll end up with higher glucose levels.

Inflammation: Chemicals in cigarettes hurt your cells. This can lead to inflammation. That’s when your body tries to heal itself. This kind of damage makes it harder for your body to use insulin the right way.

Belly fat: If you’re a heavy smoker, you may gain more weight around your midsection. Even if you’re not overweight, this central fat can raise your chances of insulin resistance and T2D.

Other health problems: Your “bad” LDL cholesterol can go up. At the same time, your “good” HDL cholesterol goes down. Smoking also raises your triglycerides. Those are a kind of fat found in your blood. High cholesterol and triglycerides have a link to T2D.

Smoking if You Have Diabetes

Nicotine makes it harder to control your blood sugar. If you use insulin, you may need to take more of it than someone who doesn’t smoke. Smoking paired with unmanaged diabetes can also speed up damage to your whole body. That’s because your big and little blood vessels get hurt.

Compared to someone with diabetes who doesn’t smoke, you’ll have an even greater chance of:

 

Smoking and Sleep

Studies show smokers don’t get as much quality sleep. There’s a link between a lack of this restorative deep sleep and T2D. Part of the problem is that nicotine is a stimulant. That means it can keep you awake. But you may also have sleep problems as the chemicals leave your body at night. That’s called withdrawal.

On the flip side, you may find it hard to fall or stay asleep when you first quit smoking. If that happens to you, talk to your doctor. They can help you find ways to get a good night’s rest.

Does Smoking Cause Diabetes?

There’s a really strong connection between cigarette smoking and T2D. Many studies point to a cause-effect relationship. But some experts believe that it’s hard to say for sure that smoking alone causes diabetes. That’s because there are a lot of other things at play.

Some other drivers of T2D include:

 

Quitting Can Help

Your blood sugar may go up when you first stop smoking. This might happen because of post-quit weight gain. But experts aren’t sure if added pounds are totally to blame. Either way, you should stick with it. The longer you go without cigarettes, the better your insulin resistance will get.

If you don’t already have T2D, you may be more likely to get it when you first stop smoking. Your chances are highest the first 2 years after you quit. But if you abstain for 10-12 years, your chances are more like someone who’s never smoked.

If you’re finding it hard to quit, talk to your health care team. Your doctor may suggest a mix of treatment. That might include:

  • Counseling
  • Nicotine replacement therapy
  • Mindfulness training for smoking cessation (MTS)
  • Antidepressant (bupropion)
  • Chantix, an oral medication that blocks nicotine receptors and eases symptoms of withdrawal
  • Treatments for insomnia

You can also search for apps to help you quit, or you can call 800-Quit NOW (800-784-8669). Some online resources you can turn to include:

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

Friday, July 24, 2026

Quick & Easy Calamari

Calamari... few proteins are this defined in their unique texture and flavor. As much as I do love a good fried calamari, I really appreciate them when sauteed to perfection with minimal seasoning. Calamari have a very subtle profile, kind of like a good sushi, and it's all too easy to drown said subtlety in spices. This simple dish is full of flavor while letting the calamari shine... Enjoy!

Ingredients:

  • 1/2 cup olive oil
  • 1 yellow onion - minced
  • 5 cloves garlic - minced
  • Handful of parsley and basil - chopped (optional)
  • 4-5 fresh tomatoes - diced
  • 1 lb cleaned calamari
  • Salt & fresh ground pepper to taste

Preparation:

Heat the oil in a large skillet over medium heat. Add onion and garlic, saute until they just start to brown. Add parsley and basil and continue saute for one minute. Stir in diced tomatoes and continue until they get hot and the oil gets a tad pink.

Drop in the calamari and cook with a frequent toss until tender. Serve over linguine or by itself with sides of your choosing.

Here shown with a traditional tomato salad and an eggplant salad.

Blessed be... and happy cooking!

Thursday, July 23, 2026

Avgolemono Seafood Stew

This soup comes in many different combinations, but the basis for the soup is a Greek origin Avgolemono, which, in a nutshell, is a soup or sauce made with chicken stock, lemon and eggs. Today I am sharing with you a seafood version of this bright and creamy, flavorful soup, adapted from an original recipe found in one of my foodie groups to be more diabetic friendly. Enjoy!

Ingredients:

  • 18 oz Wild Alaskan Company pollock bites - cod filets cut to bite size work well also
  • 3/4 lb shrimp – cleaned and deveined, tail off - medium to large - cut to bite size as needed
  • 6 slices bacon – fried crispy, cooled and crumbled
  • 1/8 tsp Old Bay seasoning
  • 1 tbsp salted butter
  • 2 tsp extra virgin olive oil
  • Salt & cayenne pepper (optional) to taste
  • 2 eggs
  • Juice of one lemon
  • 3 cups chicken stock
  • 1 1/2 cups cooked barley - quick version is fine
  • 1 cup zucchini – chopped
  • 5 cloves garlic – cut in quarters

Preparation:

Fry bacon to a good crisp, allow to cool, crumble and set aside.

Cut shrimp to bite size if needed. Toss with Old Bay and set aside.

Cook barley and set aside. Cut up zucchini and set aside.

In large pan, whisk eggs, add broth and lemon juice, ~1 tsp salt and a pinch of cayenne pepper (optional). Whisk constantly over medium high heat till frothy and comes to a bubble… set aside.


In a saute pan, over medium heat melt butter in evoo and add the garlic. Fry garlic till brown and soft. Remove garlic pieces and discard. 

Raise heat to medium high and add fish and shrimp. Taste and add S & P to taste. Cook about one minute with a good toss. Fish will be half done. Add broth to shrimp & fish.

Heat the combined broth & protein over medium high heat adding barley and your vegetable of choice. Stirring occasionally, bring to a subtle boil. Cover. Turn the heat off and let set about 5 minutes.

Taste for seasoning. Give another stir before serving. Top individual servings with crumbled bacon and enjoy!

Blessed be… and happy cooking!

Wednesday, July 22, 2026

Irish Style Cod Cakes

This is Wild Alaskan Company's recipe in a more diabetic friendly version.

Irish Style Cod Cakes are of course traditionally made with mashed potatoes, but I'm always striving to make great foods more diabetic friendly. A stiff cauliflower mash in these lovely cakes does the trick without sacrificing flavor. Enjoy!

Ingredients:

  • 2 6-ounce Pacific cod fillets
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup prepared mashed cauliflower - use my version if so inclined (Non-diabetic version calls for mashed potatoes)
  • 1 egg - beaten
  • 1 teaspoon Dijon mustard
  • A handful of parsley, roughly chopped
  • 1/4 to 1/2 cup breadcrumbs
  • High-heat cooking oil

Preparation:

Make a batch of Chef Michael's Cauliflower Mash

Preheat oven to 400F. Meanwhile, use a tea towel or paper towels to pat cod dry to remove excess moisture. Arrange on a baking sheet, drizzling both sides of fillets with olive oil.

When oven is preheated, season fish with salt and pepper, then place on center rack and set timer for 8-9 minutes. When finished, set cod aside to briefly cool.

In a medium mixing bowl, combine mashed cauliflower, egg, mustard, and parsley. Add cod to the bowl, using your hands or a fork to gently break up the fillets into large flakes. Fold together with the mashed cauliflower mixture.

You should be able to form loose patties with your hands. If mixture is too loose to hold together, add about ¼ cup of breadcrumbs, or more if needed. Form the mixture into patties with your hands, making about 4 cod cakes. Use remaining breadcrumbs to lightly coat exterior of cod cakes, pressing the breadcrumbs in gently so that they stick.

Heat a large skillet over medium heat. When hot, add enough high-heat cooking oil to pan to just cover bottom. Once oil begins to shimmer, carefully lower each cod cake into the skillet and allow to cook undisturbed until golden brown, about 3 minutes. Don’t worry if cod cake breaks apart slightly.

Use a spatula to carefully flip the cod cakes. Cook for another 3 minutes, or until remaining side is golden brown, then remove from heat.

Serve immediately alongside a green vegetable and maybe some seasoned pearl barley.

Blessed be… and happy cooking!

Tuesday, July 21, 2026

Beef, Broccoli & Barley (...or venison if you have it)

 

Comfort food for sure... Earthy flavors and textures that will delight!

Ingredients:

  • 1 lb beef or venison - bite size cubes
  • 1 tbsp Montreal Steak Seasoning
  • 1 cup pearl barley
  • 1 large yellow onion - cut up
  • 6 baby portobello mushrooms - sliced
  • 2 cups broccoli florets cut into small florets
  • salt to taste
  • olive oil

Preparation:

Start off by thoroughly rinsing the barley and then cooking it according to package instructions - this usually takes about 45 minutes on a low boil. While the barley is cooking we'll get everything else ready. 

Cut up the meat into bite size pieces and toss with the Montreal Steak Seasoning.

Cut up the onion, mushrooms and broccoli florets and heat some olive oil in a non-stick Dutch oven. Have everything ready and start when the barley is just about done as the actual cook is a pretty quick process.

Sautee the onions first. As their edges just start to brown, add the mushrooms. Once the mushrooms are tender (~1 min) add the broccoli and saute until cooked but still crunchy (~1 min). Scoop out mixture and set aside, covered.

Add a splash of oil to the Dutch oven and sear the meat with a high flame and a continuous toss. DO NOT OVERCOOK! Even though the pieces are bite size you want to shoot for a medium rare.

Finally add the onion, mushroom & broccoli mix and toss over low heat. 

Once blended add the cooked barley and carefully mix it all together. ENJOY!

Blessed be… and happy cooking!

Monday, July 20, 2026

Spicy Shrimp & Veggie Stir Fry by Chef Michael R - A Definite Favorite

I have found culinary love in Shirataki noodles. LOL This is only my second dish using them and I am incredibly eager to explore them further. They are quite easy to use, but they do require a process to make them shine. Visit my post Shirataki (Konjac) Noodles - Diabetic Gold :-) for background info as well as a detailed cooking process.

Today's stir fry was originally inspired by my friend Angela who introduced me to Shirataki noodles. In the end I played with ingredients, flavors and process to make this dish my own. Enjoy!

Ingredients:

  • 1 lb jumbo shrimp - peeled, deveined, tail off & cut in half
  • 3 scallions - cut at an angle into 1 - 1.5" pieces
  • 6 oz asparagus - cut to 1.5" sections
  • 6 oz broccoli - cut the florets to bite size
  • 5 oz carrots - peeled and julienned in 2" lengths
  • 1 lge yellow onion - diced or minced - your choice
  • 3 lge gloves garlic - smash minced
  • olive oil as needed
  • 1 tsp ground ginger
  • 2 tsp toasted sesame oil
  • 1/4 tsp Aleppo pepper
  • soy sauce as needed - just a few splashes
  • kosher salt to taste
  • 16 oz Shirataki noodles

Preparation:

Rinse the Shirataki noodles for 2 minutes. Dry them in a  nonstick pan, tossing frequently. When most liquid is gone, remove from heat and keep in pan, covered, to stay warm. While dry frying them add a touch of salt and a splash of soy sauce for flavor & color.

Season the shrimp with salt and pepper. Heat 2+ tbsp of olive oil in a saute pan on medium-high heat, and saute the shrimp for ~1 minute on each side, or until they just turn pink. Remove them from the pan place them on top of the noodles - covered.

Add the garlic & onion to the skillet with another splash of olive oil and saute for 5-6 minutes. Add ginger, toasted sesame oil and Aleppo pepper and blend.

Add all veggies and another bit of oil if needed. Toss gently so everything is well blended. Cover and steam for 3 min on medium heat, toss and repeat. 


Finally add the shrimp and noodles and fold into the mix. Maybe add a splash of soy sauce or salt if needed.

Blessed be... and happy cooking!

Sunday, July 19, 2026

Lemon & Turmeric Chicken with Orzo - A Definite Favorite

Credit for this lightly adapted recipe goes to Ruhama Shitrit, owner of RuhamasFood.

Visit her blog for a wonderful variety of Mediterranean dishes!

This one-pot dish is vibrant and easy to prepare, and it will easily take your weeknight cooking to Next Level... :-) Enjoy!

Ingredients:

  • 6 bone-in, skinless chicken thighs
  • 1 onion - chopped
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 16 oz orzo - whole wheat if available
  • 3-4 tbsp lemon juice

For the sauce:

  • 3.5 cups boiling water
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 2 tbsp olive oil
  • 1 tbsp sweet soy sauce for rice

Place all the sauce ingredients in a small pot, mix well and bring to a boil.

Garnish:

chopped fresh basil

lemon juice

Preparation:

Remove skin and any extra fat from the chicken thighs.

In a wide pan or Dutch oven over medium heat, add the olive oil, salt, pepper, turmeric, garlic powder, and onion powder. Mix for a few seconds to open up the spices.

Add the chopped onion and sauté for 1-2 minutes, until lightly golden.

Add the chicken thighs on top and sear them on both sides for at least 5 minutes, until they get a nice color.

While the chicken is searing, bring the sauce to a boil on a separate burner.

Spread the orzo around and on top of the chicken thighs.

Add the lemon juice. Then pour the sauce over the chicken and orzo.

Cover with a lid and cook on low heat for about 30 minutes until almost all liquid is absorbed and chicken & orzo are cooked through. Fluff the orzo before serving.

Garnish with fresh basil and squeeze of lemon juice.

Blessed be… and happy cooking!